| 200 g | rhubarb |
| 1 | vanilla bean |
| 400 ml | milk (divided) |
| 1 tbsp | starch |
| 90 g | sugar (divided) |
| 2 | egg yolk |
| 3 tbsp | white wine |
| 2 | eggs |
| 2 tbsp | maple syrup |
| ¼ tsp | salt |
| 65 g | flour |
| 1 tbsp | butter |
For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, and some milk to a small pot, bring to a boil and set aside.
Mix remaining milk, starch, sugar, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.
Wash rhubarb and cut into 3-cm/1.25-in. thick slices. Combine with sugar and white wine in a pot set over medium-high heat and let cook for approx. 10 min., or until rhubarb is softened.
For the pancake, pre-heat oven to 230°C/440°F. Add eggs and sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and milk. Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven, top with stewed rhubarb and serve with vanilla sauce. Enjoy!
